Carb-Wise: Fast Mediterranean-Style Shrimp
with Zucchini, Sweet Pepper & Feta
Cooking time
10 minutes
Servings
2/4
Calories
330 /serving
Ten minutes to curtain time! These juicy shrimp are ready to take the stage in style, with just a little encouragement from some Mediterranean-minded ingredients. They simmer to pink perfection in a pan of brightly seasoned tomato sauce, joining chopped sun-soaked vegetables like zucchini and sweet pepper. For the final act, cubes of feta make a welcome appearance: you’ll scatter the briny white cheese over top right on cue.
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 50g Sliced red onions
- 1 Sweet pepper
- 2 Green zucchini
- 200ml Tomato sauce
- 30g Feta
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Shrimp
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
4 g
Sodium
1600 mg
Total Carb
25 g
Sugars
13 g
Protein
27 g
Fibre
5 g
Preparation
Mise en place
Core and thinly slice the sweet pepper lengthwise. Halve the zucchini lengthwise; thinly slice crosswise.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and onions. Sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until slightly browned. Add the sweet pepper and ½ the spices. Sauté, 2 to 3 min., until slightly softened.
Cook the shrimp & make the sauce
To the pan of vegetables, add the shrimp, tomato sauce, 2 tbsp water (double for 4 portions), the remaining spices and S&P; stir well. Cook, partially covered, 2 to 4 min., until the shrimp* are opaque and cooked through and the sauce is heated through.
Plate your dish
Divide the vegetables, shrimp and sauce between your bowls. Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
